sTep by step tutorial Instant Pot Pulled Chicken in Spinach gravy

You can cook Instant Pot Pulled Chicken in Spinach gravy by using 15 ingredients and 13 steps. Here is how you achieve Instant Pot Pulled Chicken in Spinach gravy.

Ingredients of Instant Pot Pulled Chicken in Spinach gravy

1. Prepare 1 of Chicken breast cut to small pieces.
2. Prepare 2 of Chicken drumsticks(optional or use just breast pieces).
3. You need to prepare 1 1/2 tsp of Paprika/Kashmiri Red chilly powder.
4. Prepare 1 tsp of Coriander Powder.
5. You need to prepare 1 of Tomato chopped.
6. Prepare 1 tsp of Black pepper powder.
7. Prepare 2 tsp of Salt(as per taste).
8. You need to prepare 1/2 tsp of Turmeric Powder.
9. Prepare 1 tbsp of Minced Ginger garlic.
10. Prepare 1 tsp of Garam Masala.
11. You need to prepare 2-3 tbsp of Olive oil.
12. Prepare 1/2 cup of Cilantro.
13. You need to prepare 1 cup of Baby spinach.
14. You need to prepare 1/2 cup of Water.
15. You need to prepare 1 of dollop Heavy cream(optional for garnish).

Instant Pot Pulled Chicken in Spinach gravy step by step

1. Keep the Instant Pot on sauté mode set for 20 minutes..
2. Heat some oil in the inner pot.Sauté the sliced onions and ginger garlic for about 3 minutes until the onions are slightly translucent. Add salt for quick browning of onions..
3. Meanwhile, blend spinach and cilantro with 1/2 cup water into a fine puree..
4. Add tomatoes once the onions are done. Close the IP with a glass lid and cook for another 2 minutes, make sure you stir in between.Add few tbsp water if the masala sticks to the bottom of the pot..
5. Add all the spices and stir well.Close the IP with glass lid and let it cook for 2 minutes until oil separates from the mixture.Make sure nothing burns or sticks to the bottom. Add few drops of water if needed..
6. Now add the green puree to the masala and mix well followed by the chicken pieces and 1/4 cup water..
7. Close the Instant pot with the lid and set 'pressure cooker' mode to 15 minutes. Once done, open the lid using the 10 minutes natural release..
8. The meat easily should fall off the bones. Thats the doneness. Using two forks shred the meat and pull apart from the bones..
9. Remove the bones and cartilages from the gravy. You can reserve them for later use(broth/soups).
10. Now if the meat is not fully done you can pressure cook for another 3 minutes or so and allow natural steam release before opening..
11. Once the meat is cooked through, check the salt and add pepper if you need more heat. Keep the IP on sauté mode for about 2 minutes and let the gravy thicken. I like to serve hot at this stage with Rice..
12. The longer you keep on sauté mode you will get a drier chicken mixture and all the liquid will be evaporated(this texture once warm, can be used for wraps and burgers).
13. Turn off the IP or set on 'Keep warm' mode and serve hot garnished with heavy cream and chopped cilantro..

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